Recipe - Potato Cheddar And Ale Soup

1 One half pt Carrots; peeled, minced
1 One half pt Celery; trimmed, minced
3 ounce Butter;or margarine
3 qt Russet Potatoes;
peeled, minced
3 tablespoon Flour
1 One half teaspoon Fennel seed
Three fourths teaspoon Black Pepper
3 qt Chicken Stock;prepared
1 One half cup Scottish Ale
1 One half pt Milk
1 One half pound Cheddar Cheese; sharp
shredded

Saute carrots and celery in butter until tender. Add potatoes, flour,
fennel and pepper: saute 12 minutes. Add stock; cook 2030 minutes until
vegetables are tender and potatoes break up. Add ale and boil gently for 10
minutes. Add milk: heat thoroughly. ROmove from heat and cool to 180oF or
lower. Stir in Cheese. Adjust seasoning with salt. Portion 12 ounce into bowl.
Garnish with shredded cheese. Serve with bread.

From: Bert Grant,owner Grant's Brewery Pub Yakima Washington
first published in "Restaurants & Institutions" Magazine

Posted by: Rick Grunwald

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini